Hawaiian Pineapple Coconut Chicken Kabobs: A Tropical Delight

Why You’ll Love This Recipe

These Hawaiian Pineapple Coconut Chicken Kabobs are the perfect blend of sweet, savory, and smoky. The marinade infuses the chicken with tropical flavors, while the grilled pineapple adds a juicy sweetness that pairs beautifully with the savory bell pepper. Plus, they’re easy to prepare and cook quickly on the grill, making them perfect for summer barbecues, family dinners, or any occasion that calls for something fun and flavorful.

Ingredients

• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 2 teaspoons Crisco Organic Coconut Oil
• 1/2 teaspoon ginger (minced, optional)
• 2 garlic cloves (minced)
• 1 lb chicken breast (cut into 1-inch cubes)
• Smoked seasoning salt & black pepper (to taste)
• 1 1/2 cups pineapple chunks
• 1 green bell pepper (cut into 1-inch pieces)
• Crisco Professional No-Stick Grilling Spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Marinade: In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, apple cider vinegar, coconut oil, garlic, and ginger. Bring to a light simmer, stirring occasionally. Reduce the heat as needed. Let the sauce simmer for 5-10 minutes.
2. Cool the Marinade: Remove the skillet from heat and let the marinade cool completely. Reserve 1/4-1/2 cup of the marinade for basting later.
3. Marinate the Chicken: Place the chicken cubes into a large plastic bag. Pour the cooled marinade over the chicken and seal the bag. Place the bag in the fridge and let the chicken marinate for about 4-8 hours (overnight is best).
4. Prepare the Kabobs: Remove the chicken from the marinade and discard any remaining marinade. Sprinkle the chicken with smoked seasoning salt and black pepper (optional). Thread the chicken, pineapple chunks, and bell pepper pieces onto wooden skewers.
5. Preheat the Grill: Spray the grill pan with Crisco Professional No-Stick Grilling Spray and heat it on medium-low heat.
6. Grill the Kabobs: Place the kabobs on the grill and cook until the chicken is fully cooked, turning them once during cooking. Baste lightly with the reserved marinade before removing from the grill.
7. Serve: Plate the kabobs and garnish if desired. Serve immediately while hot.

Servings and Timing

• Yield: 4 servings (approx. 4 kabobs)
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 10-15 minutes
• Total Time: 3-4 hours (including marinating time)

Variations

1. Vegetarian Option: Replace the chicken with tofu for a vegetarian version of these kabobs. Press and drain the tofu before marinating to help it absorb the flavors.
2. Add More Veggies: Feel free to add other vegetables like red onion, zucchini, or mushrooms to the skewers for extra flavor and variety.
3. Spicy Kick: If you like spice, add some red pepper flakes or fresh chopped chili to the marinade for a little heat.

Storage/Reheating

• Storage: Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the kabobs in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Alternatively, you can reheat them on the grill for a few minutes to maintain their crispy exterior.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work wonderfully in this recipe and will add extra juiciness and flavor to the kabobs. Just be sure to adjust the cooking time slightly since thighs may take a little longer to cook through.

Can I make this recipe on a regular grill instead of a grill pan?

Absolutely! You can cook these kabobs on an outdoor grill. Preheat your grill to medium heat and cook the kabobs for 10-15 minutes, turning occasionally until the chicken is fully cooked.

Can I make the marinade ahead of time?

Yes, you can make the marinade a day or two ahead of time and store it in the refrigerator. This allows the flavors to develop even more!

Can I add other fruits to the kabobs?

Of course! You can experiment with other fruits such as peaches, mango, or even strawberries to add a different sweetness to the kabobs.

How do I know when the chicken is fully cooked?

To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). Alternatively, you can cut a piece of chicken to check if it is no longer pink inside.

Conclusion

Hawaiian Pineapple Coconut Chicken Kabobs are a delightful tropical treat that combines juicy chicken with the sweetness of pineapple and bell pepper. The marinade adds incredible flavor, while the grilling gives the kabobs a smoky finish that’s irresistible. Whether you’re hosting a barbecue or just looking for a fun dinner, these kabobs will bring the taste of the tropics right to your table!

Hawaiian Pineapple Coconut Chicken Kabobs: A Tropical Delight

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• Author: Amy
• Prep Time: 15 minutes (plus marinating time)
• Cook Time: 10-15 minutes
• Total Time: 3-4 hours (including marinating time)
• Yield: 4 servings (approx. 4 kabobs)
• Category: Main Dish
• Method: Grilling
• Cuisine: Hawaiian

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Description

Hawaiian Pineapple Coconut Chicken Kabobs are a tropical, flavorful dish featuring juicy chicken, sweet pineapple, bell pepper, and a rich marinade made from honey, soy sauce, orange juice, and coconut oil. These kabobs are perfect for grilling season, offering a delicious balance of sweetness, tanginess, and smokiness.

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Ingredients

1 cup honey

1/2 cup soy sauce

1/4 cup brown sugar

1/4 cup orange juice

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

2 teaspoons Crisco Organic Coconut Oil

1/2 teaspoon ginger (minced, optional)

2 garlic cloves (minced)

1 lb chicken breast (cut into 1-inch cubes)

Smoked seasoning salt & black pepper (to taste)

1 1/2 cups pineapple chunks

1 green bell pepper (cut into 1-inch pieces)

Crisco Professional No-Stick Grilling Spray

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Instructions

1. Make the Marinade: In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, apple cider vinegar, coconut oil, garlic, and ginger. Bring to a light simmer, stirring occasionally. Let the sauce simmer for 5-10 minutes.
2. Cool the Marinade: Remove the skillet from heat and let the marinade cool completely. Reserve 1/4-1/2 cup of the marinade for basting later.
3. Marinate the Chicken: Place the chicken cubes into a large plastic bag. Pour the cooled marinade over the chicken and seal the bag. Let the chicken marinate for about 4-8 hours (overnight is best).
4. Prepare the Kabobs: Remove the chicken from the marinade and discard any remaining marinade. Sprinkle the chicken with smoked seasoning salt and black pepper. Thread the chicken, pineapple chunks, and bell pepper pieces onto wooden skewers.
5. Preheat the Grill: Spray the grill pan with Crisco Professional No-Stick Grilling Spray and heat it on medium-low heat.
6. Grill the Kabobs: Place the kabobs on the grill and cook until the chicken is fully cooked, turning them once during cooking. Baste lightly with the reserved marinade before removing from the grill.
7. Serve: Plate the kabobs and serve immediately while hot.

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Notes

For a vegetarian version, replace the chicken with tofu. Press and drain the tofu before marinating to absorb the flavors.

Feel free to add more vegetables, such as red onion or zucchini, to the kabobs.

For a spicy kick, add red pepper flakes or fresh chopped chili to the marinade.

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Nutrition

• Serving Size: 1 kabob
• Calories: 200
• Sugar: 16g
• Sodium: 400mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 70mg